Baker

About the role

The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed. Manages the kitchen/shift efficiently and productively at all times.

Responsibilities

• Prepares all bakery items following written recipes, including measuring ingredients and cutting pastry products
• Decorates and finishes cooked cakes, pies and pastries
• Promotes superior customer service, maintains a clean and sanitary work area, complies with all sanitation and health codes
• Maintains consistency and quality for all food items in respective areas, meets menu development timelines, achieves budgetary, food quality and customer service expectations
• Develops new recipes for current and new products, orders all raw materials needed to maintain production of required volume, minimizes waste, inspects all raw materials to meet established standards of quality
• Maintains the kitchen and its equipment in clean, sanitary and fully operable condition
• Implements established safety policies and procedures, recommends changes, including hiring, promotion, demotion and release of personnel, recommends wage and salary adjustments for personnel within established limits
• Committed to employee development, coaching and training

Requirements

• Must be able to stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs constantly
• Must be able to reach above shoulder, bend, lift/carry 26-50 lbs, and push/pull 26-50 lbs frequently
• Must be able to climb and squat/kneel occasionally
• Must be able to work in a fast-paced, high-energy, moderately noisy environment containing multiple personality types that can become crowded, hot, and high-pressure
• Must have the ability to wear personal protective equipment (non-slip shoes, back belt if lifting over 25 lbs, safety gloves when using knife, and specific "chef" pants)